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Roasted Zucchini, Onion, and Peppers

  • prep: 10 mins
    total time: 45 mins
  • servings: 4

Ingredients

  • 3 pounds (7 to 8 medium) zucchini, cut into 1-inch rounds
  • 2 red or yellow bell peppers, cut into 1-inch squares
  • 1 medium red onion, cut into 1/2-inch wedges
  • 2 tablespoons olive oil
  • 2 teaspoons coarse salt
  • 1/2 teaspoon ground pepper

Cook's Note

Save 4 cups of roasted vegetables for use in a Zucchini Frittata the next night.

Directions

  1. Step 1

    Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.

  2. Step 2

    Roast until vegetables are tender and browned in spots, 30 to 35 minutes.

Source
Everyday Food, May Early Summer 2005

Reviews (3)

  • 23 Jun, 2010

    @landonsmommy08 the heat is too high. it should be like 350 or 325. at 475 u r cooking all the nutrients out

  • 23 Jun, 2010

    @landonsmommy08 the heat is too high. it should be like 350 or 325. at 475 u r cooking all the nutrients out

  • 14 Apr, 2009

    My zucchini came out really mushy. What did I do wrong?